nut-freeegg-freesoy-freefish-freeshellfish-free
Rolled Steak
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
559Calories
64 gProtein
38 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein64 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat17 g
Saturated Fat5.8 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol156 mg
Sodium647 mg
Potassium914 mg
Calcium161 mg
Iron22 mg
Magnesium72 mg
Phosphorus539 mg
Zinc8.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 67. The excerpt below is the record exactly as published.
ROLLED STEAK 1 Rump Steak Parsley, Salt, Pepper Bread Crumbs, Butter 1 Cup Boiling Water
Cook this with the app: pantry check, scaling, and the assistant.